Dinner Features April 9

Char Grilled Walleye

Fresh walleye seasoned and char grilled, topped with a pineapple lime salsa and presented over wild rice

Teriyaki Salmon

Fresh broiled salmon filet with sweet red peppers and onions in a house made teriyaki sauce, presented over rice pilaf and served with broccoli

Scallops French

Sea scallops dipped in an egg batter and pan fried in a lemon sherry sauce with artichoke hearts and asparagus, served over pasta and finished with asiago cheese

Shrimp Margarita

Jumbo shrimp sautéed with tomatoes, fresh basil, garlic and fresh mozzarella in a white wine marinara sauce, served over pasta

Scotch Ale Chicken

Pan fried crispy boneless chicken breast presented over herb cheddar mashed, topped with a scotch ale onion gravy and crispy onion straws     

Cajun Bleu Angus Reserve Stockyard Steak

Angus reserve stockyard sirloin steak char grilled with Cajun spices and topped with melted bleu cheese crumbles, served with asparagus spears and a twice baked potato

Herb Crust Chicken

Boneless chicken breast pan seared in a panko herb crust presented over rice pilaf and finished with a lemon feta rosemary white wine sauce with artichokes, sun dried tomatoes and spinach     

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter